Description
This Creamy Garlic Butter Chicken Alfredo features tender chicken strips sautéed in rich butter and garlic, tossed with fresh spinach, broccoli, and fettuccine pasta. Finished with crispy bacon bits and fresh parsley, this comforting, flavorful dish is perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Vegetables
- 1 lb chicken breast, sliced into strips
- 2 cups fresh spinach
- 1 cup broccoli florets
Sauce and Seasoning
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
Pasta and Garnish
- 8 oz fettuccine or pasta of choice
- 1/2 cup crispy bacon bits
- Fresh parsley for garnish
Instructions
- Cook the chicken: In a large skillet over medium heat, melt half of the butter. Add the sliced chicken strips and cook for 5-7 minutes until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, melt the remaining butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add chicken and vegetables: Return the cooked chicken strips to the skillet. Add the fresh spinach and broccoli florets, stirring frequently until the vegetables are tender but still vibrant, approximately 3-4 minutes. Optionally, toss in cooked pasta at this stage to combine everything evenly.
- Serve: Plate the chicken, vegetable, and pasta mixture while hot. Garnish generously with crispy bacon bits and fresh parsley before serving to add crunch and freshness.
Notes
- Ensure the chicken is cooked through but remains juicy by not overcrowding the pan.
- To save time, use pre-cooked bacon bits or cook your own bacon until crispy and chop finely.
- You can interchange fettuccine with any pasta shape you prefer.
- For extra creaminess, consider adding a splash of heavy cream or grated Parmesan cheese before serving.
- Leftovers can be refrigerated for up to 2 days.
